Korean Eggplant + Hot Cabbage Slaw with Peas - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 4 cup Gochujang Sauce
• 3 Tablespoons Soy Sauce (divided)
• 1 teaspoon Brown Sugar (or honey - both optional)
• 1 1 ⁄ 2 pounds Japanese Eggplant (or Chinese Eggplant)
• 1 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 2 teaspoons Canola Oil (divided, or use other mild oil)
• 1 ⁄ 2 head Savoy Cabbage
• 1 ⁄ 2 pound Sugar Snap Peas
• 1 Tablespoon Rice Vinegar (unseasoned)
• 1 Tablespoon Black Sesame Seeds (black, white or mixed sesame seeds)